Changes in the quality of superchilled rabbit meat stored at different temperatures

Lan, Yang; Yong-biao, Shang; Song, Yang; Quan, Dong

doi:10.1016/j.meatsci.2016.02.017

Cited by 121 publications

(82 citation statements)

References 47 publications

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“…Drip loss was measured according to the method described by Lan et al with slight modifications [12]. Briefly, the initial sample weights were recorded before treatment.…”

Section: Drip Loss Analysismentioning

confidence: 99%

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

Wang

Mehmood

et al. 2018

Journal of Food Quality

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e e ects of freezing temperature on the microstructure and moisture migration of beef were investigated, aiming to provide the potential theoretical basis for the beef storage. Drip loss, surface hydrophobicity, and secondary structure of myo brillar proteins, ice crystal, and micro-and ultrastructure of meat were analyzed at 4°C, −1°C, −6°C, −9°C, −12°C, and −18°C, respectively. Results indicated that the drip loss and surface hydrophobicity of samples stored at −12°C were signi cantly lower than that stored at 4°C and −1°C (p < 0.05) and no signi cant di erence with −18°C (p > 0.05). Result from Fourier transform infrared spectroscopy suggested that protein denaturation occurred after storage. ere was an increase in α-helices and decline in random coil at lower temperature (−12°C and −18°C). It was indicated that the samples stored at −12°C and −18°C could e ectively restrain the denaturation of protein and maintain the stability of secondary structure. e analysis of the ice crystal and micro-and ultrastructure of the muscle indicated that the structure of samples stored at −12°C and −18°C had more integrity and was complete than that stored at 4°C and −1°C. e spaces (water "reservoir" and "channel") where was the origination of drip were small. Furthermore, the results of low-eld nuclear magnetic resonance and 1 H magnetic relaxation image showed that the freezing at −12°C could inhibit the migration of immobilized water to free water.

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“…Drip loss was measured according to the method described by Lan et al with slight modifications [12]. Briefly, the initial sample weights were recorded before treatment.…”

Section: Drip Loss Analysismentioning

confidence: 99%

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

Wang

Mehmood

et al. 2018

Journal of Food Quality

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“…Dalle Zotte et al (2016) revealed that the pH, a* and b* colour values of frozen rabbit meat tend to be lower than in unfrozen meat. Lan et al (2016) found that the shear force, lightness, muscle microstructure integrity and WHC decreased as frozen storage time increased.…”

Section: Introductionmentioning

confidence: 92%

“…pH pH was evaluated according to the method described by Lan et al (2016), with minor modifications. One gram of minced rabbit meat sample was homogenised in 10 mL potassium chloride (0.1 M, pH 7.0) using a high-speed disperser (XHF-D, Ningbo Xingzhi Biotechnology Co., Ltd., Zhejiang, China).…”

Section: Sample Preparationmentioning

confidence: 99%

“…The surface colour was measured according to the method of Lan et al (2016). Briefly, a colorimeter (UltraScan PRO, Hunter Associates Laboratory, Inc., Virginia, USA) with a D65 light source, a 10° angle observer and a measuring area with a diameter of 10 mm at room temperature was calibrated using black and white plates before measuring lightness (L* value), redness (a* value) and yellowness (b* value).…”

Section: Colourmentioning

confidence: 99%

“…The method from Lan et al (2016) with minor modifications was used to measure TBARS. Ten grams of minced sample were firstly homogenised (10000 rpm, 60 s) in 20 mL of 20% TCA.…”

Section: Thiobarbituric Acid-reactive Substances (Tbars)mentioning

confidence: 99%

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The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Wang

2018

World Rabbit Sci.

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Abstract:We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twentyfive Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure-i.e., seven days frozen at -18°C followed by thawing at 4°C for 12h-was repeated 5 times, and 9 Longissimus thoracis et lumborum muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The Longissimus lumborum muscles were used to determine meat quality parameters, while the Longissimus thoracis muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (P<0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acidreactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (P<0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (P<0.05), and non-haeme iron levels markedly increased (P<0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water-and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.

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Growth Performance, Carcass Traits, Muscle Fatty Acids, Intramuscular Fat, Cholesterol, and Antioxidant Status in Rabbits Supplemented with Kigelia pinnata Leaf Meal

Adeyemi

Akinfenwa

Atolanı

et al. 2022

Euro J Lipid Sci & Tech

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The effects of dietary Kigelia pinnata leaf (KPL) on growth, carcass, muscle fatty acids, antioxidant status, cholesterol, physicochemical properties, and sensory profile of Longissimus thoracis et lumburum (LTL) muscle in rabbits are investigated. Seventy-two, 32 d old male New Zealand rabbits (684 ± 18 g) are randomly assigned to diets containing either no KPL (KPL-0), 5% KPL (KPL-5) or 10% KPL (KPL-10) for eight weeks, and euthanized, and the LTL is refrigerated for 6 days. Dietary KPL does not influence growth performance and carcass cuts in rabbits. Abdominal fat is lower in KPLrabbits than in the KPL-0 rabbits. Supplemented LTL has lower intramuscular fat and cholesterol, and higher crude protein, polyphenol content, glutathione reductase, and catalase compared with the control LTL. Concentration of C18:3n-3, C22:6n-3, and C20:5n-3 is higher in supplemented LTL than the control LTL. Supplemented meat has lower cook loss than the KPL-0 meat at 24 h postmortem. The KPL-10 meat has higher redness and lower malondialdehyde content than other meats on d 6 postmortem. Juiciness and overall acceptance of the supplemented meat are higher than that of the KPL-0 meat. Supplementation with KPL-10 enhances muscle n-3 fatty acids, sensorial quality, and oxidative stability of rabbit meat. Practical Applications: Practical applications: Rabbit meat is replete in n-6 polyunsaturated fatty acid (PUFA) but low in n-3 PUFA, which heightens its n-6/n-3 ratio. Higher n-6/n-3 PUFA intake can pose serious health risks to consumers. This suggests a need to ameliorate the n-3 PUFA of rabbit meat. Dietary KPL causes ≈147-184% increase in n-3 PUFA and a 66-77% decrease in n-6/n-3 ratio in rabbit meat. Moreover, KPL improves sensorial quality and oxidative stability and lowers intramuscular fat and cholesterol content of rabbit meat. These results support the delivery of a healthier rabbit meat that responds to consumer demands. This study explicates the potential of KPL in ameliorating the nutritional value and sensory quality of rabbit meat.

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Changes in the quality of superchilled rabbit meat stored at different temperatures

Cited by 121 publications

References 47 publications

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Growth Performance, Carcass Traits, Muscle Fatty Acids, Intramuscular Fat, Cholesterol, and Antioxidant Status in Rabbits Supplemented with Kigelia pinnata Leaf Meal

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